Risotto with Prosecco and Raspberries

Let's talk about another RISOTTO: here in Italy we eat RISOTTO very often and we prepare it in lots of different versions. The one I'm explaining you is not so usual or common, but you'll surprise your guests with a nice bitter taste, given by PROSECCO and Raspberries.

Ingredients (metric and imperial) party of 4

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• 350g (12oz) of Rice for RISOTTO
• 50g  (2oz circa) of cream cheese (we call it PHILADELPHIA)
• 50g (2oz circa) of butter
• 2 carrots, divided into 2 parts
• 1 onion divided into quarters
• 2 sticks of celery, divided into two parts
• Some pinches of salt
• 1 pinch of pepper (optional)
• 250ml (1 cup) of PROSECCO
• 1 litre(4cup) of  water
• 30-40 raspberries (you can do it also with strawberries)

Method:

• First of all we have to make our  broth: have to put in a big pot the water, the carrots, the onion and the stick of celery. Turn on a high flame and boil for about 15 minutes. 
• Now we are ready to start with our risotto: in a large pan, put the butter and turn on a very low flame
• When butter becomes liquid and starts to fry, add the rice and start mixing with a  big wooden spoon (in Italian CUCCHIARELLA). The most important thing is NEVER STOP MIXING, slowly but steadily. This will toast the rice, and it’s very important for a perfect result
• After 2 minutes add the prosecco and after another minute start adding some tablespoons of your broth : remember DON’T STOP MIXING. You mustn’t drown your rice, but it must always be half-covered by the broth. When it starts to become dry, add the broth spoon by spoon until the end of cooking time
• 3 minutes before the end of cooking time, add the raspberries, saving 7-8 of them for the final decoration.
• When cooking time is over, turn off the flame, add the creamy cheese, the optional pepper, mix and  cover the pan with the top.Leave it covered for 5 minutes.

Serve it on the plates, adding on the top some raspberries if you want